Sesame oil chicken

These days, after my breakfast and morning paper, I will turn on my computer to pay bills and check on emails.  En route, will hop into Facebook to "kaypoh" what my friends have been up to.  Since I am at it, I will start planning our meals for the day.

Today, both kids will be home early.  Son is sitting for his second last paper and girl's CCA ended as they prepare for their final year exam.

Lunch is usually a simple affair.  One dish meal.  

For dinner, tonight we will have chicken that initially meant for my chicken curry.  After a quick surf from the internet to get inspiration, I decided on Sesame Oil Chicken.  

Remembering sesame can warm the body, I decided this should be the dish for tonight as the sinseh commented that son's feet and hands are cold, an indication that his blood flow is not in healthy range.  His advice is to wean off cold drinks.  The worst to come was that he will develop tumour in his 50s if he doesn't take care.  Geesh.... I totally freak out.  

Son being son, he will never heed such advice and mom being mom, will be at her wits' on how to make him stronger.  So let's hope this dish will bring some heat back to his body.  

Now I am off to search for remedy on how to improve blood circulation diet for him and I will have to put him back into that 田七 diet again.

What you need:

1 kg chicken (I used thighs), chopped to pieces
5 tbsp sesame oil
2 tbsp peanut oil
15 slices of young ginger, sliced thinly (you may reduce or increase to your liking)
250ml water
1 tbsp dark soya sauce
2 tbsp light soya sauce

salt and pepper to taste

a splash of cognac or DOM (optional)

Method:

Heat both oil till hot.  Add in ginger shreds and fry till fragrant.

Add in chicken pieces, and stir fry together with the ginger shreds.

Add in water, both sauces and bring to a boil.

Lower heat and slowly simmer for 20 - 30 mins or until chicken is tender and soft.

Season with salt and pepper.  

Serve hot with rice.

You can now add a splash of cognac or DOM which is optional (for confinement, you can increase the sesame oil, ginger and wine).

Grilled Chicken

I have to tell myself that from now onwards, I need to work in the morning while my helper cleans. I also need to monitor her closely if I give her those ad hoc cleaning.


Take for instance, on Tuesday, I asked her to clean the study room's shelving. She told me that the job is done when I came home after an errand. Yesterday, while trying to retrieve some files, my hands were coated with dust. Thus I spent the afternoon, watching her clean. Yes literally sat there and watch.


I came to a conclusion that her school paper qualification might not be real. For I doubt with such qualification, how can one not able to do a simple task as to take down the books/files, clean and put it back in the exact order. Her reasoning was that she will forget!


Anyway, I have no time or energy to worry about that. As long as she won't show me a black face when I wanted it to redo, I am closing both eyes.

Also I need to remember not to bake when she is around me. Her constant calling really distract me from my work.


Yes, I can't have best of both worlds. I rather one like this, blur and slow than one that is smart, rude and steal.


After having Chinese food for the last few weeks, I decided to add some variety to our meals. Since I am busy working on my project, I needed a fuss free recipe and able to get dinner done within an hour.

The last BBQ, I had this nice marinate that I took from Jaime Oliver's website. I decided use to that again but instead of BBQing it, I pan grilled it using my HCP.


Am pleased my objective is achieved and dinner was served on time and allowed my kids to start their revision early so that they can go to bed earlier and have some ME time for themselves.


I prepared the marinate sauce a day earlier. You can actually do it and store them in the fridge.

Source: Jaime Oliver

What you need:

4 chicken tighs
1 tbsp cumin powder
2 tbsp fennel seeds
5 cloves
salt (to taste)
pepper
lemon thyme
rosemary
1 orange zest
1 bulb garlic
4 tsp chilli powder
6 tbsp balsamic vinegar
1 tbsp tomato paste
8 tbsp olive oil
10 bay leaves

Method:

Marinate the chicken and leave it in the fridge for a few hours (to allow the sauce to penetrate into the chicken)

Heat up HCP and grill chicken till brown.

Remove and add the remaining sauce.  Put in a little starch slurry to thicken the sauce.  Bring to a boil.

Sieve the sauce to remove all the spices.  You can season with salt and pepper.

Pour over the grilled chicken.  Serve hot and mashed potatoes and salad.

Dry Mee Siam / Dry Chicken Curry /Sambal Udang

Hubby decided to have a potluck party for his club friends today.

Rewind to a week ago, he was excitedly telling me who and who will be coming. Unfortunately after that, he left town and only be back this afternoon.

So this poor wife (that is me) is wondering besides the Ngoh Hiang and Agar Agar, what dishes will the rest brings?

When man works, they don't go into details. They only work on the bigger pictures. Haiz…

To make matter worst, I had two cakes orders to fulfil this week. Didn't help that the weather had been really wet and for those who works on fondant will know how difficult and stressful it will become for one to work on?

Enough said, I am happy that the cakes are out of the house and now I can fully concentrate on getting the party rolling tonight.

Now the question still lingers, what will happen if no one is bringing in a main course right? So I decided better safe than sorry. I am going to at least provide main course for my guests.

I was contemplating between few dishes and finally decided that it will be easier to cook Dry Mee Siam, considering the short lead time I have on hand. Then again, I needed a reliable recipe so that I will not be a disgrace.

I was at wits till S came to the rescue; she forwarded me a Betty Saw's recipe (she had not tried it).

Next my kinder friend, GL told me her mom cooks a mean Dry Mee Siam. G's mom is a fantastic cook and looking at her recipe, it is way easier than Betty's as now I am really quite desperate for time.

Hubby commented that it tasted good.

I shall leave Betty's recipe on another day whereby I am not so short of time to experiment after all I love Mee Siam.

Being me, I am afraid that it won't be enough for the guests. So I added on Sambal Udang.

Cooking this reminds me of my mother in law's sambal udang. Hers is really good but getting a recipe from her is tough as she cooks by estimation. Even my sister in law can't attain that kind of standard.

Well, this still can't beat my mother in law's.  I think I will find a time to go to her house with my digital scale one of these days.

Next, I wonder whether anyone will be allergy to prawns. Seeing my dad's allergy reaction to prawns last year, now I am very sensitive to who I feed.

Chicken will be the safest choice and I opted for Dry Chicken Curry. hahaha...

another new recipes.

Verdict: The Dry Chicken Curry recipe that I took from Kitchen Tigress didn't turned out the same from what I saw in her blog.  

Firstly I had problem stirring in the thick paste with the chicken.   So in I added some water, still not very effective and in more water.  Actually I wasn't thinking well by then.  I should have added coconut milk instead of water.  

Overall, hubby felt that it is okay, taste wise is more towards Indian curry. Definitely not the kind that I was looking for.

So now I have provided the IMPROVED VERSION as below as I was harassed by her and no longer able to post my attempted recipe here.


Since my kiddos can't really eat spicy food, I cooked meatballs pasta for them.

(Photo to come later as the pasta is not done yet)

Thanks S and G's for the recipes!

Now everyone is happy.

The rain stopped but the haze is still not good but I am going to sit back and enjoy my company.

Happy Weekend everyone!  

P/S: This shows how deprived we are with spicy food since our last helper left. 

Dry chicken Curry

What you need:

600-800g of chicken, chopped (preferably drumsticks, thighs of chicken wings)

What you need for rempah:

Thumb knob of old ginger, peeled and sliced
8-10 shallots, peeled and sliced
2 cloves of garlic, peeled and slices
4 buah keras
3 tbsp meat curry powder (Babas Brand is preferred)
1-2 tbsp chili powder (Baba’s Brand is preferred)

Other condiments

½ tsp salt
1 tbsp sugar to taste (optional)
½ cup cooking oil
5-6 curry leaves
Water as needed

Method:

First blend buah keras, sliced old ginger, shallots and garlic in a food processor until a paste is obtained.

Next add meat curry powder and chili powder and mix well with the other ingredient paste.

To a mixing bowl, add chopped chicken pieces and curry paste. Add salt at this moment.

Rub each piece of chicken with paste until well coated.

Leave to marinate for at least 20 min.

To cook the dry chicken curry, first add cooking oil into a heated wok.

Add marinated chicken pieces into the wok and stir fry until the chicken skin starts to crisp up slightly.

Add water, 2-3 tbsp at a time, from the side of the wok and stir-fry until the chicken pieces are nicely cooked but yet still juicy. Take care not to add too much water at one go as the sauce should still remain dry and concentrated.

It should take around 20-30 min to cook depending on size of chicken pieces and also flame control.

Take a piece of chicken and poke with a skewer at the thickest part.

The chicken is ready when no blood is oozing out from it.

Add curry leaves and stir fry quickly for another 1-2 min for the leaves to release their aroma.

Adjust the taste of the thick curry sauce with more salt and sugar if necessary.

Skim off the red oil on the top of the sauce if necessary.

Dish and serve immediately with rice and other dishes.

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Sambal Udang

Reference : Cooking for The President

What you need:

1kg of prawns, big or small to your preference

What you need for rempah

5-7 buah keras
4-5 large red chilies
10-15 dried chilies
15-20 shallots, peeled
½ tsp toasted belacan powder

Other Condiments

50g asam jawa, rubbed in 100ml water, drained to retain asam water only.
1-2 tbsp sugar
½ tsp salt
¼ cup cooking oil

Method:

First, soak the dried chilies in hot water until soften. Remove and discard the seeds and stalks.

Chop the red chilies into smaller segments. Retain the seeds if you prefer it more spicy.

Using a food processor, grind the rempah ingredients, starting with the hardest, i.e. buah keras, followed by peeled shallots, chopped red chilies, soaked dried chilies and finally toasted belacan powder until a paste is obtained.

Remove the shell and intestinal tracts of the prawns. Save the shells for other recipes which require a prawn stock.

To a heated wok, add cooking oil and fry the prawns until they just turned orange and begin to curl slightly. Do not overcook. Remove the prawns and set aside but keep the oil in the wok.

Add blended rempah ingredients and stir fry until the oil begans to separate from the rempah again. Add asam water and simmer until the sauce thickens considerably. Add salt and sugar to season.

Return the fried prawns to the cooked rempah and toss them quickly to coat well before dishing onto a plate.

Serve immediately with rice and other dishes.

Sweet and sour prawns/ Stir fry pork fillet with assorted mushrooms/ Marmite chicken wings

Since I took over the kitchen, cooking three meals a day, I found that I am practically getting surprises every single day. Expired food that are waiting to be thrown out. Food that left in less than one single portion, also waiting to get thrown out. Frozen food that are kept in mini portions but don't know how long ago.

Geesh, I have been throwing food away and I felt so sinful.

Also thinking that I lack dish cloths, I brought more and guess what, I have 5 dish cloths hanging around and yet today I found that my helper "open" a new one again.

Haiz.... I think from today onwards, I better take over the responsibility in the kitchen.

Okay I have to be happy and these are what I churned out these past few days.

Sweet and Sour Prawns

I hardly buy prawns because somehow my helper can't cook prawns well. She is always deep frying prawns fritters. If she attempts others, the prawns always tasted as if it is not fresh, even if I buy it in the morning and have it cook in the night.

I always wonder why because her dad is a fisherman, so cooking seafood should not be an issue, right?

This dish reminded of my mom's cooking. Stir fry pork fillet with assorted mushrooms. I love straw mushrooms!

Hubby bought me a bigger size Happy call pan while he was in Korea. He wasn't able to buy the Ocher Deeper Pan as it was out of stock but he got me this version which is pretty similar to the brown one, only 5mm difference in dept.

I am happy because it matches the colour of the smaller one!

and this is what I churned out. Marmite Chicken Wings. I will definitely cooked this again!

Okay, I had been packing and my baking taken a back seat. I got to start the last round no matter what by tomorrow.

So stay tuned.

Source: Audrey Tan

What you need:

12 chicken wings
2 tbsp sesame oil
2 tbsp Marmite or Bovril
3 tbsp oyster sauce
3 tbsp honey
2 cloves garlic, roughly chopped

Method:

Heat pan. Set to low heat.

Add chicken wings.

Cook for 3 mins, flip over and continue 3 mins. Turning it often to avoid burnt.

Ayam Sioh

Perhaps because of the swine flu, we have been eating alot of chicken lately. We didn't get paranoid because I have complete trust in AVA. It is just that I found the RIGHT stall to buy chicken. At least a decent size at a decent price. I am so sick of people cheating me so since now I know the seller is honest and reliable, he will be my regular chicken supplier. My kids actually prefers white meat than red. Besides minced beef, they are not keen on the rest. I conclude it as being lazy to chew especially my son. Perhaps I have I have to be blamed as I used to double minced red meat for his meals. Anyway, we are having chicken again. This time round, I tried out a nonya dish called Ayam Sioh. I would love to take a spicy recipe as hubby love spicy food but I have to refrain from eating anything with chillies under the doctor's instruction. Spicy food is supposed to trigger my itch, thus I am now monitoring whether this fact is true. The picture from the book looks so delicious and hope mine is to you too.

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Recipe adapted from Nyonya Specialities

What you need:

 1.6kg chicken, cut into parts
220g tamarind pulp (mixed with
350ml water, squeezed and strained)

 Seasoning

 3 tbsp ground coriander
10 tbsp sugar
1 tbsp salt
2 tbsp dark soy sauce
1 rounded tsp pepper
170g shallots, finely pounded

  Method

 Wash chicken and drain.

Combine seasoning ingredients and tamarind water.

 Add chicken pieces. Leave marinated chicken overnight or at least 10 hours, chilled.

 transfer chicken with marinade onto a pot and cook for 20 mins over moderate heat.

 Reduce heat to low and cook for another 20 - 30 min or until chicken is tender. 

Set aside to cool.

 Heat some cooking oil and pan fry the chicken pieces.

 Serve with rice.

Basil Chicken

Recently, my little sister (not that little anymore) seems to show an interest in cooking. It is really comforting to hear that because it will be nice to have a sibling that share the same interest as you. My opportunity to attend classes is low as I need to cater to my kids first. I also need to ensure that hubby will not be travelling during that date. I can't rely on my helper to safe keep my kids as I live on the 16th floor with no window grills. Thus when KL told me that there was a bread making course available near where I lived, I was happy but soon realised that they have already started the course and I wasn't able to attend that too. Saturdays are a jam packed day for me and that course was not ideal too as it spreads to 4 weekends! If not, either hubby or my aunt can help me to babysit. Sometime, I wish I lived near my parents. At least I can "sneak" out for a few hours without worry about my kids’ safety. Well too bad that I don't have that luxury. In the meantime, I will depend on good friends, the cyber world and mommy's recipes. This dish was tried out by my little sister. I called it Basil Chicken and it turned out to be nice.

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Chicken with Walnut and Celery

We have been having dry spell for a couple of weeks and it was sad because everywhere was turning brown. Even the purple bougainvillea flowers which you can find on overhead bridges are turning brown too. Just imagine such hardy plants can turn brown, can be a worrying sign if the rain don't come sooner.

While chatting with DW this afternoon, I saw the rain coming. I was really happy. A sign of life spring back. Isn't it great?

Let's hope it will continue for the night. Let's the earth soak up the much needed moisture. Let's all living things quench their thirst so that by tomorrow, it will be a fresh and green day tomorrow.

My fridge is fast emptying and I have to make my weekly trip to the supermarket tomorrow. Since I took a CD to exchange for another one (yes, the senile mind forgotten that I have the same one till I brought it home), I decided to make a side trip to grab some chicken for our dinner tonight.

After coming home, I still have no clue how to cook it. Didn't want to do a complicated dish. Chicken with Walnut and Celery sounded good as I need to finish up the greens and I do have a packet of walnut that was meant for the CNY bake but didn't get to doing it.

I also remembered that AP once told us that nuts are good for the body especially walnut, it is good for brain. Perhaps it holds some truth because walnut does look like our brain, don't they?

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  What you need:

1 whole large chicken, clean and cut into large chunks.
4 tsp soya sauce
2 tbsp brandy
2 tsp corn flour
salt and pepper
2 cloves garlic, minced
120g walnut halves, roasted
4 sticks celery, cut diagonally
2 tsp oyster sauce

Method

Marinate chicken with soya sauce, brandy, cornflour, salt and pepper for 1 hour.

Heat wok with oil and sautee garlic till fragrant.

Add in chicken and stir fry. Taking care not to burn the garlic. Remove chicken.

Add in celery and a sprinkle of water. Sautee for 1 min.

Add in chicken, water and oyster sauce. Bring to boil and then lower to a simmer till chicken is soft.

Just before serving, add in walnut. Mixed well.

Serve hot with rice.

3 Cups chicken (三杯鸡) and Orange Jelly with Chocolate custard

Photo album was missing


Lunar New Year period is generally very hectic but in good sense. It is a good "excuse" to meet up and bond especially those whom we only meet once a year.

Married Singaporeans generally have very busy schedules. Either it is a back to back tuitions/enrichment classes for the kid(s) or those precious weekends are for the jet setting parents badly needed to spent time with their kids.

Thus, for a gathering to happen, a great deal of compromise is needed. When I heard that the system is trying to do away with examination for the Primary 1 & 2. It brought a sense of relief. My mind straight away channel to parents needing to stop sending their K1 & 2 kids to extra lessons just to "catch up" when they hit the mainstream school.

I also lament a sigh of "damns", my little one misses that. Yah, she is in Primary 1 this year and she has to do examinations!!!!

Whatever it is, I simply pity school going kids in Singapore. I also have sympathy for the parents too. Yes, I am starting to feel the pressure as my son will be doing his FIRST National examination this year and I was told that he has got only 5 months to buck up. Haiz.... When L came by for a visit last afternoon, she will understands what I am going through on a day to day basis (mind you, I am definitely a laid back mom but my rules is that he needs to do a little revision each day).

Enough of blabbing.... We are having KT and her family over for dinner. Boy I do misses KT's hearty laughs and my kids do miss hers. (Unfortunately, the kids couldn't make it). Was told on Wednesday that we will have three surprise guests joining us as well. Now, I have to have second thought on the menu.

Usually I like to have a theme for a party but this time round, because of the outbreak of rash (yes, it is intensifying badly of late). I really lost the mojo to search for recipes.

Thus I will have a "rojak" theme. LOLz.

My fridge is constantly stocked with Kim Chi. Yes, home made ones and air flown from Korea. K always courier a huge box over around Christmas time. After sharing my huge loot with my family, I am still left with a big bag of it. Thus, I decide on Kim Chi Fried Rice. A dish that I enjoys alot and now my guests.



The next dish is Cold Tofu with Peanut Butter Sauce. Hahaa... when I told my hubby that I will have this on the menu, he gave me a strange look. I was actually thinking more in line with the spicy rice that we are having so something cold might be good for the palette.

Peanut butter is a hot favourite for my daughter and hubby, so why not. My guests enjoyed this dish tremendously. Even M, who is an Italian love it.

Recipe was taken from Didally.com. Thanks so much for sharing.



Now, as we are having quite a number of male guests. I thought some red meat might fill their tummy better. So how about Stir Fried beef fillet with onions? I recalled mommy used to cook this for us too.



(sorry picture was badly taken as this dish needs to serve hot and the guests just arrived) I also longed for 3 Cups chicken (三杯鸡). Each time I sampled this in different restaurants, they always taste different. I never really find out which one is authentic.

Nevertheless, I took the recipe from My Kitchen, My Laboratory as I always finds her recipe accurate enough not to fail. Thanks my friend, it was really good.

Note: I took A's advice and lessen the water and it cooks beautifully.



What you need:

1 kg chicken, chopped into fairly large pieces
50 ml sesame oil
1 tbsp garlic, coarsely chopped
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
6 pieces dried chillies, soaked in water for 10 mins (de-seed the chillies. If you can take the fiery spiciness, can leave the seeds in)

Marinade

1 tbsp onion oil
1 tbsp premium soya sauce

Seasoning

1 tbsp dark soya sauce
60ml premium light soy sauce (I used less salt version)
100ml Shao Hsing Hua Tiao wine
1 tbsp sugar or to taste
100ml water * (I reduce it to 70ml)
1/2 tsp salt or to taste

Method

Marinate chicken with the marinade overnight.

Fry garlic, ginger, half portion of spring onion and dried chillies in sesame oil till fragrant.

Add chicken and fry for another 1–2 minutes.

Pour in seasoning ingredients except salt. Cook over medium low heat until it comes to a boil.

Reduce the heat and simmer covered for 30 mins. Then set lid slightly ajar and continue to simmer for another 15 mins or so. Stir occasionally while simmering.

When the gravy has been reduced, add the rest of the spring onions.

Season with salt.

Dish out and serve.

***** Enough of meats, we needed some greens for a balanced diet. I am going to keep it light and simple.

Bok Choy and shitake mushroom look simple enough. LOLz.



As for dessert, I went for something cold. Afterall, it has been really hot. I really like this dessert, it goes very well with the chocolate custard.

I am definitely going to make this Orange Jelly with Chocolate custard again.



(adapted from Gorgeous Desserts)

What you need:

Jelly 2 litres of fresh orange juices, sieved (I used mandarin oranges)
2 sachets of gelatine
2 oranges (segmented with skin and seeds removed)
3-4 tbsp sugar

Chocolate custard
400ml milk
4 egg yolks
90g milk chocolate
150g dark chocolate

Method

Bring to boil the orange juice and reduced the liquid to 1.2 litres.

Used a little orange juice from the pot and add in gelatine. Wait till they bloom.

Add a little more orange juice and stir till the gelatine dissolved.

Pour gelatine mixture into the pot of orange juice.

Stir and pour them into your serving glass.

Leave to cool.

Scatter orange segments into the serving glass and chill overnight. (orange segment will float).

For the custard

Melt the two chocolates over double boiler. Set aside.

Bring milk to the boil and whisk in the egg yolks. Pass through the sieve into a bowl.

Pour into the chocolate mixture and stir till it is well blended.

Pour the mixture back into the pot and continue cooking till it thickens further.

Cover and leave to cool, then chill.

Before serving, add the custard to the jelly.

Garnish with either chocolate shavings or fruits.

***** I am truly glad that my guests enjoyed the dinner very much and it was good to see them with second and third helpings. The night ended beautifully.

Stew chicken with onion

This year will prove to be a very challenging year as my first born will be sitting for his first National Examination. To many Singaporean parents, this year is very very critical. It is somehow like all work and no play scenario which I really hope I don't have to resort to.

We have done our pep talk with son and hopefully he understands the importance of this examination. As much as we wanted to encourage him as well as to coax him to spent more time on his studies. At the end of the day, the effort must come from him.

I am also glad that we are now living in the central area, thus I will spent less time travelling when ferrying the kids. Having my princess being in the afternoon session means lesser time for myself but at least I can focus on one kid at a time.

For this brand new year, I haven't been in the kitchen as I am still resting after my surgery. Though my family is putting up with my helper's cooking, I do feel bad that I couldn't cook personally.

Yesterday, I was trying to act hero and started doing some errands. It proves that it is a bad decision because by night fall, I was feeling really shitty. The wound was hurting badly as well as the numbness of my toes were intensifying. The pain extended to my hip. Guess it is not ready to take the stress.

So today, I was a good little gal. I bed rest nearly the whole day.

By evening, I felt much better and decided to cook a dish that my mom reminded me of a few days' ago.

Stew chicken with onion is my favourite when I was little. Though not as nice as mommy dearest but I think my family will enjoy it.

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Playing around

There is a new technology that I actually can "follow" all my favourite blog read in blogger. Unfortunately for some, I can't. Then I realised that my blog was still "under" the old version. So I went about finding the fault and ended with my question marks in my head. It was a cross road. If I "upgrade", alot of my links will go missing. If I don't, then I will be in the "old generation" as my youngest sister always label me. Thanks to R, H and L for their encouragement. I finally able to rectify at least 80% of my issue. So now I am into the "new" generation. heheheeh.... I would love to revamp my blog but as usual with my limited knowledge in technology.... this will take me a good few days or weeks to do it. Unfortunately hubby is leaving town so I doubt I will the energy to do it as I will be a "SINGLE" parent unless I burnt midnight oil. I would love to have a new header to my boring one which is gone now. So let me "play around" first and see whether I can come up with something decent and pretty okay. I wouldn't reject any kind soul who will "sponsor" me one though. LOLz. As you know, I am not that creative at all. Now, what have I done for my weekend. Well the kids went for their taekwondo grading. This time round, my little one really done good. There was so much determination and focus. I am really proud of her. My son went through it with bliss as a seasoned student. Let's pray he will get a double promotion. We also attended the Motorshow. Nothing impressive and the show is pretty pathetic as not many big boys are involved this time round. The models are really nothing to shout about. In fact, some are such a pain. Leaning on the car and chatting away despite the interested party was trying to get into the car to have a feel. Some, they looked totally bored. The saving grace was that we did enjoyed the stunt show which was pretty impressive. mmmm.... what is that guy's name who is still holding the record? I also spent the Sat catching up with this group of girlfriends. Remembering I promised them a get together at my place many donkey months ago. I think it is at least 1.5 years ago? hahaha.... Well girls, if you are reading this.... my aging mind not that bad right? Selective memory I guess. Well, it is hard to organise something as H is a newly appointed mom (well not really new anymore as her son already hitting 11th month)! SY, forever being a social butterfly and now a "forced" workaholic. SH needs to spend those precious weekends with her boyfriend aka future hubby to be as she is only home on weekend. Anyway, been having so many BBQ of late that I ran out of ideas what to put on the table besides the usual. Since it is a small affair, I decided to put everything except pork chop and banana wrapped fish on skewers. Easier this way I think. At least you won't get messy hand and drinking wine right? Yah, all of us are alcoholic!!! SY already told me that she will be bringing her well loved wine. hahahaha... Preparing this is easy. By late morning, I have already got everything in order. Still able to have "alone time" for 2.5 hours while hubby babysit. I wish I can do this often. That is my "alone time" It feels great. We spent a good night sipping wine and catching up on the latest development of our lives. I wish we can do this often. Perhaps once every two months? What do you think gals? BTW, H came with two plates of this awesome Beef Salad. I just can't shake it off the next day. I definitely am going to ask for the recipe. It was simply sedap!!!!! H, I know you are reading this so can I have the recipe pleeeeeaaaasee?

Hong Zhao Chicken (红糟鸡)/ Vanilla Apple Cake

When I was working in the fashion industry, on a quarterly basis, we do potluck lunch as a get-together event with colleagues from other dept. This dish actually reminded me of P's mommy home cooked Hong Zhao Chicken (红糟鸡). It caught my attention because of the colour.

Imagine a pot of chicken soaking in some red dye. It was my first time seeing it as well as tasting it. The memory stayed as it is awesome. Subsequently, this dish always been requested by fellow colleagues whenever we do luncheon again. When I become more worldly conscience of what is being served on the table. I realised that my mom do cook this dish on and off too. Though hers wasn't that red (perhaps her lees was store bought).

 A few weeks ago, All that Matters gave me a bottle of home made fermented rice wine and lees. She was really kind to set aside a portion of her harvest for me. Harvesting wine needs plenty of patience and monitoring which I think I lacks. (Oh yes, I got a box of that nice warabi from her too. My first time tasting such snack.) Anyway, to put this precious gift into good use. I bought some chicken and decided to prepare this dish. This is the first time my kids having this. Their response wasn't great especially my son. Perhaps it is the colour of the dish. For me, I think it tasted good and delicious. Thanks Rei for the recipe.

What you need:

5 chicken thighs
1 section Ginger, peeled and julienned
3 generous Tbsp Red Wine Lees
2 Cups Red Glutinous Rice Wine
2 to 3 stalks Cilantro, cut into lengths

Marinade

2 Tbsp Ginger Juice
3 Tbsp Red Glutinous Rice Wine
1/2 Tsp Salt
Some Sesame oil

Addition
Some Sesame oil for frying
Salt to taste Sugar to taste
Red Glutinous Rice Wine to drizzle

 Method Wash and clean chicken. Marinate chicken with 2 tbsp of wine and ginger juice. Cling wrap and place in fridge either overnight or at least 2 hours. 

Heat wok, add sesame oil and julienned ginger. Fry till fragrant. Add in chicken pieces to fry.

 Add in wine and wine lees, stir thoroughly.

 Seasoned with salt and pepper and bring to a boil, cover and let it simmer for about 20 minutes.

 Toss in the scallions (I don't take these) and cilantro just before removing from heat.

 Drizzle some wine, garnish and serve with rice.

 *************

 Enough of sandwiches for breakfast, I decided to bake a Vanilla apple cake for a change.

This recipe is in the Sweet and Simple Bakes Challenge.

 Though I find challenges really exciting, the reason I don't take part is that I never know whether I have the time or mood to bake it. It will be such a party damper if I can't participate.

 Nevertheless, I woke up today with a body packed of energy. A cool crisp morning to begin the day. Yea!!!

Pic missing


What you need:

250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon

Method:

Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.

Beat the caster sugar and butter together until the mixture turns pale and fluffy.
Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter.

Pour into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix.

Don’t worry if the apples appear crowded – they’ll shrink as they cook.

Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.

Tamarind Chicken

The difference between cooking and baking is that cooking is really versatile. Very often, a so called NEW baking recipe is "created" by someone who just alter the sugar level, a change between butter and oil or a mixture of flours but the outcome is still the same category of cake or cookies. The science involved is basically fixed. Whereas in cooking, a change ingredients can change the taste of the whole dish. Giving a whole new dimension.

 Though I baked, I am not really adventurous in experiementing. In fact, I don't have that talent to do so unlike many good bakers out there who are able to twist and turn a recipe and yet still product so delicious bakes. But when comes to cooking, I dare to improvise and alters and that is exactly what happened today.

 Since we are having lunch with M & her kid. I got to plan my dinner early. Initially I wanted to do a Kapitan Soy Sauce Chicken which I saw in the Popular Club Magazine and of course thinking that I have got all the ingredients. Merrily went we out.

 A last minute decision for them to come over to our house to continue the kids' playtime. So I need to work quickly in my dinner preparation while having my guests in the house. M was sitting in the kitchen watching me prepare my dinner and she asked me why it is called so when there isn't any soy sauce involved. Gee.... I didn't even noticed that. It was only then that I read my recipe THOROUGHLY.

Gosh I realised that I was missing out a few important ingredients. Too late, need to improvise. The outcome didn't turned out so badly. In fact, M said it smell nice and tasted good.

My son love it but then he is into his sour mode. Hubby's view is that it is okay but lack the X factor which he cannot describe. So let me present to you my Tamarind Chicken.

Is Santa coming tonite?

Merry Christmas to all my visitors! As a tradition for the past couple of years.

I always gathered round my immediate family to have a dinner on Christmas eve. I am not someone who likes routine even though it is only once a year.

I love to rotate my theme for each year. So this year, my theme is Japanese. I started off with lots of planning.

It is so easy to go to a Japanese restaurant and order my favourites. Preparing Japanese food is something new to me. I didn't even know how to do a good miso soup, it is not about just adding miso paste I found out.

Thanks to Joshua who has shared valuable tips with me. So here is my Christmas spread.

Miso soup with beancurd, mushrooms and wakame. (unfortunately no picture)

Cold soba





Sushi platter, wanted to have California roll but my avocado didn't ripen on time.

Hubby only captured these two platters, I wonder who happened to the rest. This ones, my family has a hands on experience.






Tempura platter, I lost my tempura recipe so didn't know how to do the batter portion and also I got cheated by the fishmonger on the size of the prawns.



My grilled items, Yakitori and Asparagus with bacon.

Sorry, pre grilled only.

<

Initially, wanted to have Katsu Don (my hubby's favourite) but I ran out of time and only managed to have Tonkatsu instead.



Last of all. Dessert: Green tea milk jelly, coffee jelly, red bean mochi and my Christmas Fruit cake.

My disaapointment was my green team milk jelly because I didn't have sufficient time to really set the jelly and my coffee jelly without whipped cream (poor time management). (oops, hubby was too busy tucking into his dinner that he forgotten to capture my coffee jelly)





But overall, dinner was good and the party ended till countdown. This will be the last year my brother and family will be joining us.

Though I am sad (going to miss my little nephew) but yet I am happy for them. Same time next year, they will have a chance to be able to experience a totally different Christmas ambience.

Have a Blessed Christmas everyone.

Pumpkin Cupcake, pumpkin bread, Sweet bean paste chicken

Saw some cheap pumpkin while doing my weekly grocery. Couldn't resist the offer, I carried one home.

Ever since I suffered a deep cut from slicing those tough skins off the pumpkin 2 months ago, I somehow got phobia.

Very sweet of my sister who offered to help me with that when she dropped by.

Managed to bake some pumpkin cupcakes. I didn't have time to do frosting as I needed to rush out for an errand. Gave a batch to give to a friend who was nice enough to give me her daughter's ballet outfit.

Unfortunately, the shoe size was a little too big for my daughter so I might need to get her a new pair if I couldn't get a second hand one. (afraid her interest will be short-lived)

Verdict: Nice and yummy



What you need:

200g all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 cup chopped walnuts (roasted)
1 cup raisins
8 oz pumpkin (steamed and mashed)
110g castor sugar
100g brown sugar
1/2 cup canola oil
2 eggs

Method

Preheat oven at 190 degree celcius.

Sift the flour, baking soda, baking powder, cinnamon, nutmeg and cloves together.

Add salt.

Whisk together the pumpkin, castor sugar, brown sugar and oil.

Add the eggs one at a time.

Add int the flour mixture in three additions, stirring till just combined.

Fill into muffin tins and bake till the cupcake are golden brown for about 20 - 25 mins.

Since I have more than enough pumpkin, I decided to bake a pumpkin bread too. As this is my first time tasting pumpkin bread, I don't know whether the texture is supposed to be moist and dense (kueh like).

I also make a blunder, instead of olive oil, I added Extra Virgin Olive oil instead.

Wonder whether it does affect the quality of the cake.

Verdict: Moist and dense.



Another new dish I tried out is Sweet Bean paste chicken. The paste was prepared by my mom.

Verdict: A real easy and yummy dish.



What you need:

2 tbsp Mommy's sweat bean sauce
2 tbsp minced garlic
2 Chicken tighs, chopped to smaller pieces

Method

Sautee garlic for about 1 min and add in sweet bean sauce. Fry till fragrant.

Add in chicken and stir fry till meat is coated with sauce.

Add in a little water and simmer till cooked and juice wanted to dry up a little.

Serve with rice.

Mommy's sweet bean sauce

What you need

620g preserved soya bean (grind)
250g minced onion*
125g minced garlic*
200ml peanut oil

Method

Heat oil, add onion and fry till fragrant.

Add in garlic and fry till fragrant.

Add in soya beans.

Simmer till fragrant

Add in sugar to taste (depending on your preference, a guide is to even out the saltishness of the soya bean, stir once a while.

Cooked till bean sauce becomes dark brown and remove oil.

Cool and store.

Curry leaves chicken/ Mock abalone tofu/ sambal kangkong/ hot dog bun

Have been coaching and preparing son for his forthcoming Final exam. After a week of intensive tutoring, I am losing steam. It is so hard and tiring. To worsen the situation, he doesn't seem to retain any information at all. I am panicking but he, not too bothered by it. Was I that difficult when I was young? So to destress, my sister came over and help me coach him. In return, I cooked them the following for dinner. Curry Leaves Chicken

Mock Abalone Tofu and Sambal KangKong

  I also baked for my niece and nephew some Hot Dog Bun for breakfast.

  After spending a good 2 hours, I gave my kitchen a good steam cleaning. Now I am ready to face another day.

Grilled Prawns /Teriyaki Chicken

As I am doing my wet marketing this weekend. I wanted to clear up my freezer as much as possible. The prawns weren't enough as Main for the whole family so I did a chicken dish as well. Here is my Grilled Prawns and Teriyaki Chicken. I also did a Cream of Broccoli soup but somehow I added too much cream and it didn't look as "green" as it should be. So I won't be posting that one as the soup looks "washed" in the picture. Nevertheless, I got really good support on the soup. Each of them go for the second helping. We finished dinner with Milo ice cream. Mmmm.... what a way to end the week.

 

Again

I am in the mood for one dish meal again. Since hubby is not around, I don't want to cook Chinese meal because there is so much washing up to do. So today, I tried Rosemary Chicken with potato mash. This season broccoli is really sweet. Taste so yummy simply by steaming. The kids love it. I cooked this dish by instinct without any reference to recipes. Didn't turn out so bad.

Fried Bee Hoon/ Soya Sauce Chicken Wing

I am still getting this nagging headache but am too sick of having takeaway, I decided to prepare something simple for dinner. As I have a packet of carrot bee hoon in the pantry which I have no recollection why I bought it. I decided to whip out Fried Bee Hoon with sliced pork. Surprisingly, though orangy in colour, after cooking, the colour seems to vanished.

  As my kids love chicken wings, and I am too lazy to deep fried it (their favourite), I did my version of Soya Sauce Chicken Wing instead.

Pic missing

Lemon Chicken

I participated in a forum and this week, their theme is lemon. Couldn't think of anything really exciting. I remembered when I was down with chicken pox many many years ago, the first dish that came to my mind when I recovered was my mom's Lemon Chicken. She wasn't around when I called, so therefore, I got to improvised my own recipe. Verdict: Not too bad.

 

Sotong paste wanton/Fried prawn paste chicken wings

Inspired by Glad's Fish Paste Wanton, and since I have already got some sotong paste in the fridge. I turned it into Sotong Paste Wanton instead.

Verdict: Good

For a long time, we didn't have Fried Prawn Paste Chicken Wings (暇酱鸡). This is a hot favourite with my family and it is so easy to prepare. The trick is to marinate it over night.

What you need

1 tbsp fine shrimp paste
1 kg chicken wing
Rice flour for coating

Method

Marinate it over night.

Deep fried till golden brown.

Note: Per some enquiry, here is the fine shrimp paste that I used. This paste sometime is also known as prawn paste. This is different from those used in rojak.

Mine version is Cantonese Style.